Tag Archives: dip for indian bread

Already I have shared few cabbage recipes, but this time I am going to share a purple cabbage recipe. I love this purple cabbage, which has little different taste than the usual cabbage, also it’s little crunchy than the usual ones. Got it during my trip to ooty last month. Let us move on to the recipe…

Purple Cabbage Stir-Fry / Muttaikhos Poriyal

Ingredients:

Cabbage – 500 gm

Onions – 1 no

Green chilies – nos

Mustard seeds – ¼ tsp

Split blackgram – ¼ tsp

Curry leaves – a sprig

Grated coconut – 3 tbsp

Cumin powder – 1 tsp

Split Green gram – 2 tbsp

Salt to taste

Oil – 3 tsp

Cabbage and green garm getting boiled

With onions, green chilies

With cumin powder and grated coconut

Getting cooked

Purple Cabbage Stir-Fry / Muttaikhos Poriyal

Preparation:

Wash and finely chop the cabbage into pieces.

Wash the green gram in water and drain the water.

Peel and finely chop the onions. Slit and finely chop the green chilies.

Boil water in a heavy bottomed vessel, add in the green gram dal with little salt. Cover and cook until it’s half boiled.

Add in the chopped cabbage along with boiling green gram followed by little more salt, cover and cook until the cabbage and green gram is well cooked.

Mashed Potato Dip is one of my favorite dishes, all of a sudden on one rainy day I prepared this dish when I found some mashed potato lying in my refrigerator. I accompanied this Mashed Potato Dip with Spinach Paratha. The dip was too good; this goes out well with tossed bread or used as a spread for sandwich. Let us move on to the recipe…

Mashed Potato Dip

Ingredients:

Potato – 100 gm

Mayonnaise – 50 gm

Garlic cloves – 4 nos

Coriander leaves – a handful

Salt to taste

Mashed potato, Mayyonaise, garlic cloves and salt

With coriander leaves

Mashed Potato Dip

Spinach Paratha with Mashed Potato Dip

Preparation:

Chop the potatoes into medium pieces and pressure-cook them in water for two whistles.

Open the lid, when pressure released and drain the water. Pour in a cup of tap water or cool water, peel of the skin and keep the potatoes aside.

Gently mash the potato with your hands.

Take the mashed potato, mayonnaise, and salt and garlic cloves together in a blender and blend the well.

Wash and finely chop the coriander leaves.

Transfer the ground paste to a bowl, add in the finely chopped coriander leaves, and give a mix.

Do not disturb it for 20 mins, give a stir and serve.

This goes out well with parathas, sandwich and as a dip for fried dishes.